Here's a good one for you:

Last week someone asked me whether eating raw food is worth the trouble. And the first question was not whether you can just add a little more fresh foods, there were questions about whether it helps with weight.

And, they also asked if it is worth changing...

“Daily habits.”

Most people like nothing more than assuming raw food is mainly about preserving vitamins and minerals.

Except, maybe, “what it contains.”

I’m not even saying that is one of the least interesting reasons.

You already have people overlooking what raw food helps them avoid.

It’s part & parcel of that difference that matters, which long-term plant-based pioneers have pointed out over the years.

Plus, every time you replace heavily processed food with fresh fruits and vegetables, you are also replacing foods that typically carry concentrated salt, refined oils, added sugars, artificial flavoring, and highly processed ingredients.

And who knows, maybe people rarely think in terms of subtraction?

For example:

Most people eat until the food disappears.

And because raw food often changes that pattern, you find that large amounts of water and fiber naturally slow eating, you feel how they increase fullness before calories become excessive, and you observe what happens when that shifts the way you eat without the need to measure/control portion sizes.

You discover why this means another overlooked change happens in the kitchen, and you find that preparing fresh produce forces you to interact with your food before you eat it, as you wash it, you slice it, you taste it, and you smell it.

You start seeing why that small ritual interrupts automatic eating, why preparing a meal feels different from opening a package, and how, over time, many people find themselves snacking mindlessly less often.

And you find there is one more thing almost nobody talks about, you notice how fresh plant foods vary from week to week, you find there are different apples, you find there are different tomatoes, and you find there are different greens, so you understand why that natural variation exposes you to a wider range of phytochemicals instead of the identical formula found in processed foods manufactured to taste exactly the same every time, while you see how Dr. T. Colin Campbell, Dr. Caldwell Esselstyn, and Dr. Michael Greger frequently emphasize dietary variety because different plant compounds support the body in different ways.

Or, people think only about addition.

And then just ignore the everyday habits only pushing health in one direction or the other.

They are far more interested in the protein, and the carbs.

They argue about supplements.

So with raw food not being simply a different menu I predict it becomes a different pattern of shopping, preparing, tasting, slowing down, and paying attention.

And, as a result:

These nutrition facts memorized from a chart will go right out the window unless those habits tend to last longer.

Will that happen?

I don’t know.

But I’m on record noticing how the biggest benefits are often the ones nobody advertises.

But now, the habit people overlook comes to mind with all this.

Except without the constant portion calculations, of course.

Whatever the case:

When I talk about raw food and how most people overlook the everyday habits behind it, it's understandable to think it's just a different menu.

But if they don't believe me, maybe they'll believe Dr. T. Colin Campbell, Dr. Caldwell Esselstyn, and Dr. Michael Greger?

That difference is going to matter in a big way.

If you’re eating heavily processed food, then best replace it with fresh fruits, vegetables, leafy greens, nuts, and seeds whenever you can.

Anyway, that’s all I got about that for now.

I mentioned my book on Amazon. It’s got over 24 hidden raw food secrets and step-by-step appendix guides inside. All packed, but quite valuable. So valuable I could easily complicate it but my goal is to simplify it, so I don't.

Not yet at least..

Here’s the mighty link:

​https://www.RawFoodSecrets.com​

Irina Valeva